Mushroom in tomato cashew gravy

A delicious gravy which I learnt from a regional cookery channel. I felt that was a must share. Hope you enjoy making the dish.

Ingredients

200 gms of mushrooms, washed and chopped into medium sized pieces
3 tomatoes
50 gms of cashew nuts
1/2 red bell pepper
1/2 yellow bell pepper
2 tspns of ginger garlic crushed
2 onions 
2 green chillies slit in between
1 tspoon  kashmiri chilli powder
1 bay leaf
1/2 an inch of cinamon
4 cloves
1 small piece of star anese
1 small piece of the nutmeg flower
Salt to taste
1 tspn of garam masala
1 tspn of katsuri methi
2 tbspns of any salted butter

Method
In a pan put tomatoes roughly chopped, cashew nuts, quarter  each of roughly chopped red and yellow bell pepper, put enough water to immerse all the ingredients and give it a nice boil. Once you see the tomatoes done, remove from flame, cool and grind to a fine paste. 

Next in the pan heat some oil and add one onion chopped into square and the remaining red and yellow bell peppers chopped  the same as onion, give these a quick stir, see that the crunch is maintained and remove in a bowl, keep aside.

In a pan again take some butter and saute the mushrooms and keep ready.

Again in a pan take some oil, add one finely chopped onion, bay leaf, nutmeg flower, cinamon, cloves, crushed ginger garlic, slit chillies, let the mixture turn golden brown, add the ground paste, let this too cook well till it leaves the pan, add the mushrooms, chilli powder, garam masala, kasuri methi, salt to taste, salted butter and cook covered till done, add a little water if necessary, transfer into a serving bowl, garnish with fresh coriander and serve with roti or phulka.